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Mushroom Chicken


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Ingredients

6 portion(s)

Mushroom Chicken

  • 1 brown onion, peeled & halved
  • 2 cloves garlic, peeled
  • 30 grams coconut oil
  • 300 grams chicken breast, diced
  • 300 grams mushrooms, quartered
  • 20 grams Corn Flour
  • 1 tablespoon Vegetable stock paste, from EDC or BCB
  • 400 grams water
  • 1/2 bunch parsley, leaves only
  • 3 sprigs lemon thyme, leaves only
  • 100 grams dry white wine
  • Salt & pepper to taste
  • 8 leaves spinach roughly chopped, or half a bag baby spinach

Serving Suggestions

  • 200 grams basmati rice, washed, or
  • 300 grams Spiral pasta
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Recipe's preparation

  1. Place spinach in ThermoServer, set aside.

     

    Add onion and garlic to bowl, chop 3 seconds, speed 5.

     

    Scrape down sides of bowl. Add coconut oil, saute 2 minutes, 100oC, speed 1.

     

    Add chicken, mushrooms, corn flour, vegetable stock, water, parsley, lemon thyme, white wine, salt and pepper and cook 20 minutes, varoma, Counter-clockwise operation speed 1, with steam basket on lid in place of measuring cup.

     

    Add to ThermoServer. Allow to sit 5 minutes, stir the spinach through then serve.

     

     

  2. Serving Suggestions:

    * Serve over rice or pasta

    * Use as a pie filling (increase cornflour for thicker consistency)

    * Omit cornflour and serve as a soup

    * Delicious with 5 seed bread

    * Replace chicken with favourite vegetables for vegetarian option

    * Replace chicken with diced lamb for different flavour

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Accessories you need

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Tip

* Suitable to freeze

* Cook rice or pasta in Thermomix while casserole is in the ThermoServer


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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